Culinary Historians of New York presents:

Tuesday, April 6, 2021, at 6:30 pm

Sushi and Spice and All Things Nice: Shichimi and the Craft of Japanese Food with Voltaire Cang

Program Description

A presentation via Zoom followed by open discussion, Tuesday, April 6, 2021, 6:30 pm

While sushi is familiar to most Americans, the spice blend shichimi, or “seven-flavor” spice, is less well known. Voltaire Cang uses the stories of sushi and shichimi to describe the history and development of the craft of food in Japanese culture. His talk will range from the origins and use of shichimi in Japan to its production, a process of craftsmanship that parallels the production of sushi and many other traditional Japanese foods.

Voltaire Cang, PhD, is a Tokyo-based academic researcher studying Japanese society, culture, and identity. A visiting senior lecturer for Université Jean Monnet (France) in the graduate school program, he also lectures for Taylor’s University (Malaysia) in the School of Food Studies and Gastronomy. He is a frequent presenter at the Oxford Symposium on Food and Cookery, and his forthcoming book on Japanese food culture will be published by Palgrave Macmillan (UK).

You can access our featured recipes for two Japanese dishes and sources for shichimi on our recipes pages and on Eventbrite, so you can experience Japanese food craft at home.

6:30:  Sign-in to Zoom
6:40:  Presentation followed by general Q & A

The program is free to members, although advance registration is required. Please RSVP through Eventbrite, and we will send you a link to join the Zoom meeting. Nonmembers and guests are invited for $10.

Reminders and the Zoom link will be sent the day before the program and twice on the day of the program, but if you miss the emails, you can access the link at the Eventbrite online event page once you.